Common Lobster Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

half a pint of good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of essence of anchovies ↝ Fish, anchovy [Fish]
a small half-saltspoonful of freshly pounded mace ↝ Spices, mace, ground [Spices and Herbs]
less than a quarter one of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a couple of spoonsful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the flesh of the tail and claws of a small lobster cut into dice (or any other form) of equal size ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]

Instructions (4)

Add to half a pint of good melted butter a tablespoonful of essence of anchovies, a small half-saltspoonful of freshly pounded mace, and less than a quarter one of cayenne.
If a couple of spoonsful of cream should be at hand, stir them to the sauce when it boils; then put in the flesh of the tail and claws of a small lobster cut into dice (or any other form) of equal size.
Keep the saucepan by the side of the fire until the fish is quite heated through, but do not let the sauce boil again: serve it very hot.
A small quantity can be made on occasion with the remains of a lobster which has been served at table.

Original Text

COMMON LOBSTER SAUCE.

Add to half a pint of good melted butter a tablespoonful of essence of anchovies, a small half-saltspoonful of freshly pounded mace, and less than a quarter one of cayenne. If a couple of spoonsful of cream should be at hand, stir them to the sauce when it boils; then put in the flesh of the tail and claws of a small lobster cut into dice (or any other form) of equal size. Keep the saucepan by the side of the fire until the fish is quite heated through, but do not let the sauce boil again: serve it very hot. A small quantity can be made on occasion with the remains of a lobster which has been served at table.

Melted butter, 1/2 pint; essence of anchovies, 1 tablespoonful; pounded mace, small 1/2 saltspoonful; less than 1/4 one of cayenne; cream (if added), 2 tablespoonsful; flesh of small lobster.

Notes

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